Dinner: Sautéed Shrimp with Lemon-Parsley Spread and Couscous

Recipe by Anna Watson Carl This lemony, buttery herb spread is the perfect partner for shrimp.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Sautéed Shrimp with Lemon-Parsley Spread and Couscous

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 1/2 c. couscous
kosher salt
1/4 c. plus 1 tbsp. Country Crock Original
2 tbsp. parsley, plus more garnish
2 small cloves garlic, minced
2 tsp. lemon zest
1 tbsp. lemon juice
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
3/4 lb. snap peas, ends trimmed
1 1/4 lb. medium shrimp, peeled and deveined tails on
1/4 c. white wine

Instructions

In a small pot, bring 1 1/2 cups water to a boil. Add couscous, stir once, and cover. Remove from heat and let sit 5 minutes, then fluff with a fork. Season with salt.
In a small bowl, combine 1/4 cup Country Crock Original, parsley, garlic, lemon zest and juice, and red pepper flakes. Season with salt and pepper and set aside.
In a large skillet, heat remaining 1 tablespoon Country Crock over medium-high heat. Add snap peas and cook until bright green and crisp-tender, 4 to 5 minutes. Transfer to a bowl.
Add lemon-parsley spread and shrimp to skillet and sauté over medium-high heat until beginning to turn pink, 3 to 4 minutes. Add wine and simmer until shrimp is cooked through and wine reduced by half, 3 minutes more. Season with salt and pepper.
Serve shrimp sauté over couscous, with snap peas on the side.

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